Pumpkin Quinoa with Roasted Brussels Sprouts

Pumpkin puree and Parmesan create a thick sauce that, when paired with the quinoa, is hearty and soul satisfying. The maple glazed Brussels sprouts add a nice bite to the dish and make it fantastic for the fall holidays.

Created by: Sharon Garofalow, Cupcakes and Cutlery

Ingredients

4 cups Brussels sprouts, quartered

3 tablespoons olive oil

1 tablespoon maple syrup

5 slices precooked bacon, chopped (you can use uncooked bacon and have it cook with the Brussels sprouts, but I prefer my bacon more well done)

Dash salt and pepper

2 bags (10 oz.) of frozen, precooked quinoa

1/2 yellow onion, chopped

2 cloves garlic, minced

2 cups pumpkin puree

3 cups chicken stock

1 teaspoon salt

1 teaspoon pepper

1 cup Parmesan cheese, shredded

Directions

Step 1

Preheat oven to 375°F.

Step 2

Clean and cut the Brussels sprouts and add to a cookie sheet.

Step 3

Chop the bacon and add to the cookie sheet.

Step 4

Drizzle 1 tablespoon olive oil and maple syrup over the Brussels sprouts and bacon and toss to mix well.

Step 5

Add a dash of salt and pepper.

Step 6

Bake in oven for approximately 12 minutes until Brussels sprouts are tender and leaves have crisped up.

Step 7

Cook both bags of quinoa in microwave, per package instructions, and set aside.

Step 8

In a large skillet, heat 2 tablespoons olive oil on medium and sauté onion until transparent, stirring often, about 5 minutes.

Step 9

Add garlic and sauté until fragrant, about 30 seconds.

Step 10

Add pumpkin puree, chicken stock, and salt and pepper and bring to a boil.

Step 11

Reduce heat to low and let simmer for 5 minutes.

Step 12

Stir in Parmesan cheese until fully melted.

Step 13

Remove from heat and add quinoa, and stir to combine.

Step 14

Top with roasted Brussels sprouts.

Step 15

Tip: Using frozen quinoa keeps this dish from becoming too involved.

Recipe Information

Ingredients

4 cups Brussels sprouts, quartered

3 tablespoons olive oil

1 tablespoon maple syrup

5 slices precooked bacon, chopped (you can use uncooked bacon and have it cook with the Brussels sprouts, but I prefer my bacon more well done)

Dash salt and pepper

2 bags (10 oz.) of frozen, precooked quinoa

1/2 yellow onion, chopped

2 cloves garlic, minced

2 cups pumpkin puree

3 cups chicken stock

1 teaspoon salt

1 teaspoon pepper

1 cup Parmesan cheese, shredded

Directions

Step 1

Preheat oven to 375°F.

Step 2

Clean and cut the Brussels sprouts and add to a cookie sheet.

Step 3

Chop the bacon and add to the cookie sheet.

Step 4

Drizzle 1 tablespoon olive oil and maple syrup over the Brussels sprouts and bacon and toss to mix well.

Step 5

Add a dash of salt and pepper.

Step 6

Bake in oven for approximately 12 minutes until Brussels sprouts are tender and leaves have crisped up.

Step 7

Cook both bags of quinoa in microwave, per package instructions, and set aside.

Step 8

In a large skillet, heat 2 tablespoons olive oil on medium and sauté onion until transparent, stirring often, about 5 minutes.

Step 9

Add garlic and sauté until fragrant, about 30 seconds.

Step 10

Add pumpkin puree, chicken stock, and salt and pepper and bring to a boil.